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Air Fryer Blackened Cod With Cajun Aioli - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cod fillets (about 1 to 1.5 lbs total, skinless, 4 pieces)
  • Olive oil (1–2 tablespoons)
  • Blackening spice blend: 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon cayenne pepper (to taste)
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon brown sugar (optional, helps caramelize)
  • Lemon (1, for zest and wedges)
  • Fresh parsley or chives (optional, for garnish)
  • 1/2 cup mayonnaise
  • 1 clove garlic, finely grated
  • 1 teaspoon Dijon mustard
  • 1–2 teaspoons Cajun seasoning (store-bought or use some of the blackening blend)
  • 1 teaspoon lemon juice, plus more to taste
  • 1/2 teaspoon hot sauce (optional)
  • Pinch of salt and pepper

Method
 

  1. Pat the cod dry. Use paper towels to remove as much moisture as possible. Dry fish browns better and won’t steam in the air fryer.
  2. Mix the blackening spice. In a small bowl, combine the paprikas, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and brown sugar if using.
  3. Season the fish generously. Brush both sides of each fillet with olive oil, then coat evenly with the spice blend. Press it on so it sticks. Sprinkle a little lemon zest over the top for brightness.
  4. Preheat the air fryer to 400°F (200°C) for 3–5 minutes. A hot basket helps with color and prevents sticking.
  5. Prep the basket. Lightly spray the basket with oil or use perforated parchment made for air fryers. This helps release the delicate fish.
  6. Air fry. Place cod in a single layer. Cook for 7–10 minutes depending on thickness, flipping once at the 5-minute mark if your air fryer browns unevenly. The fish is done when it flakes easily and reaches 145°F (63°C) in the center.
  7. Make the Cajun aioli while the fish cooks. Stir together the mayo, garlic, Dijon, Cajun seasoning, lemon juice, and hot sauce. Adjust salt, pepper, and lemon to taste. It should be zippy and creamy.
  8. Serve. Transfer cod to plates, garnish with parsley or chives, and add lemon wedges. Spoon or drizzle the Cajun aioli over the top or serve on the side.